This simple and healthy vegetarian sandwich is very easy to make and one can also store the filling it in the refrigerator for at least 2 weeks in an airtight container. I made the Pita bread from scratch for 2 reasons. One, when it’s fresh and warm it’s a different experience, second, I can make it thin so that it’s healthier☺. You can always buy them from a supermarket and in case you are looking at making your own, just google it, and you will find many recipes poppingup. Just remember one thing, use a good quality yeast.

In a heavy bottomed skillet, grill the aubergine until it becomes golden brown. Add olive oil, paprika, sage, salt and ground pepper, sauté it for a few seconds and keep it aside
For the spread
500ml Plain yogurt (Hung for 20-30 minutes)
2 cloves of garlic crushed with a garlic crusher
1 teaspoon tahini
Salt to taste

Add all the above in a whisking bowl and whisk it thoroughly to a nice thick paste consistency and keep it aside